Andalusian Condiment Soup

Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.

• Ready In: 2 hrs 45 mins
• Serves: 48
• Yields: 12 quarts

Ingredients

• 1⁄2 cup butter
• 6  tablespoons olive oil
• 24  cups  thinly sliced onions
• 18  tablespoons flour
• 12  cups tomato puree (#10 can)
• 8  quarts  chicken stock
• 1⁄2 cup  minced garlic
• 6  tablespoons red wine vinegar
• 2  tablespoons salt
• 2  tablespoons sugar
• 2  tablespoons Worcestershire sauce
• 2  tablespoons  crushed cumin seeds (I use mortar & pestle)
• 1  tablespoon black pepper
• 1  tablespoon oregano
• 1  tablespoon tarragon
• 1  tablespoon Tabasco sauce

• Condiment Suggestions

•  cooked pasta (raviolis or tortellinis are excellent)
•  garbanzo beans
•  chopped parsley (*) or  cilantro (*)
•  crouton
•  chopped onion
•  tofu, cubes
•  sausage
•  meatballs
•  bay shrimp
•  any kind of leftover  meat, chopped
•  sour cream (*)
•  lime wedge (*)
•  sliced  olive
•  diced bell pepper
•  chopped tomato
•  sliced sauteed mushroom
•  shredded cheese, especially cheddar or  parmesan cheese

Directions

1. Melt butter in a large stock pot (at least 16-quart capacity).
2. Add oil and onions.
3. Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
4. Sprinkle flour over onions and blend well.
5. Gradually stir in tomato puree and stock (or water and soup base, see notes).
6. Add remaining ingredients and stir until well blended.
7. Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
8. Be sure to serve soup really hot as the condiments will cool it down.
9. Fill bowls with desired condiments, then ladle soup on top.
10. *In my opinion, lime, cilantro and sour cream are must-haves!
11. I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
12. I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
13. When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.